Lees are dead yeast cells left over from the fermentation process, which can transform standard wines into textural gems by adding structure and bready characteristics.
Gross lees, a mix of dead yeast, grape skins, and other solids, are often discarded, while fine lees are valued for their contribution to aging and mouthfeel.
Fine lees contain important compounds like mannoproteins and polysaccharides that enhance flavor, aroma, and balance in wine, softening tannins and improving texture.
Understanding lees involves a mix of science and artistry in winemaking, showcasing how these components influence the final product's character and complexity.
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